Parisienne Chicken and Bacon
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Parisienne Chicken and Bacon

Parisienne Chicken and Bacon

with Mustardy Lentils, Spinach and Roasted Carrots

White peppercorns, nutmeg, paprika, clove buds, thyme, cinnamon, basil and bay leaves are the great eight found in our spice of the month, Parisienne herbs. It’s fragrant, earthy flavour is a brilliant seasoning for tonight’s roasted chicken, which we’re serving alongside creamy balsamic mustard lentils and sweet roasted carrots. For a dish that’ll warm you from the inside out, this is the one!

Allergens:
Milk
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2

Carrot

2

Chicken Breasts

1

Parisienne Style Herbs

1

Red Onion

1

Garlic Clove

10

Chicken Stock Paste

1

Lentils

40

Baby Spinach

150

Soured Cream

(Contains Milk)

17

Wholegrain Mustard

(Contains Mustard)

90

Bacon Lardons

Not included in your delivery

100

Boiling Water

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Nutritional information

Energy (kcal)656 kcal
Energy (kJ)2745 kJ
Fat29 g
of which saturates13 g
Carbohydrate37 g
of which sugars15 g
Protein58 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Bowl
Grill Pan
Chopping Board
Sieve
Garlic Press
Knife

Instructions

Roast the Carrots
1

Preheat your oven to 200°C. Fill and boil your kettle. Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are browned and tender, 20-25 mins. Turn halfway.

Cook the Chicken
2

Meanwhile, put the chicken into a bowl with a drizzle of oil and the Parisienne herbs. Season with salt. Rub the seasoning into the meat. IMPORTANT: Wash your hands after handling chicken and its packaging. Heat a large frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Prep the Veggies
3

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Add the chicken stock paste to the boiling water (see ingredients for amount), stir to combine. Drain and rinse the lentils in a sieve.

Cook the Lentils
4

Wipe out the empty frying pan and pop back on medium heat. Add a drizzle of oil and the bacon lardons. Stir-fry for 2 mins, then add the red onion. Stir and cook until softened, 5-6 mins, then add the garlic. Cook for 1 min more and then add the chicken stock. Simmer until reduced by half, 5-6 mins. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Mix in the lentils and soured cream. Heat until piping hot, then remove from the heat. IMPORTANT: Wash your hands after handling raw meat.

Slice the Chicken
5

When the chicken is cooked, take it out of your oven and leave to rest for 2 mins on a chopping board. Slice each breast into 6 even slices and get ready to plate.

Serve
6

Reheat the lentil mixture if necessary and then stir in half of the wholegrain mustard. Taste and add more mustard, salt and pepper if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the herby chicken. Enjoy!

7

MOD Step 4: If you've opted to get bacon with your meal, add it to your pan before you add the onion and stir-fry for 2 mins. Add the onion to the pan and continue with the rest of the recipe as instructed. IMPORTANT: Cook bacon thoroughly. Wash your hands after handling raw meat.